For the Salad Bowls:

1/2cupcooked black beans(rinsed and drained if using canned) - leave out for low-carb/keto

1/2cupshredded green and purple cabbage

1/2cupgrape tomatoes

1largeavocadopitted and sliced

Lime wedges

For low carb:

black olivessliced

yellow bell pepperdiced

Optional Toppings:

shredded cheese

pico de gallo

salsa

tortilla strips

For the Dressing:

1largeavocadopitted

2Tablespoonsfresh cilantro

2Tablespoonsfresh lime juice

2Tablespoonsorange juice

2Tablespoonsolive oil

1/4teaspoonsea salt

Instructions

In a small bowl or small resealable spice jar, combine all the spices for the taco seasoning. You can save any leftovers for the next time.

In a large nonstick skillet, over medium-high heat, cook the ground meat, breaking down into small pieces while it cooks. After about 3 minutes, add 1 tablespoon of the taco seasoning and continue cooking until the meat is no longer pink and cooked through. Stir in the tomato paste and vinegar and cook for another 2 minutes or until everything is heated through. Taste and add more seasoning as needed.

To Make the Dressing:

While the meat is cooking, add the avocado, cilantro, lime, orange juice, olive oil, and salt to a food processor. Process until smooth.

Assemble Bowls:

Add lettuce to a large bowl. Top with cooked turkey, cherry tomatoes, corn, black beans and shredded cabbage. Add the dressing and toss to combine. Serve immediately avocado, lime and additional taco toppings as desired.